Carrot Ginger Salad Dressing
Say goodbye to store-bought dressings! Whip up this gluten-free, dairy-free Homemade Carrot Ginger Salad Dressing in minutes for a burst of flavor and gut-friendly goodness. Inspired by your favorite Asian restaurants, now you can enjoy the same deliciousness at home.
Servings: 16
Equipment
- 1 Food Processor You can use a blender instead.
Ingredients
- 4 Large Carrots Peeled and roughly chopped
- 1 tbsp Fresh Ginger chopped
- 2 tbsp Local Honey
- 3 tbsp Lime Juice
- 1/4 tsp Sea Salt
- 2 cups Olive oil, extra-virgin
- 2 cups apple cider vinegar
- 1 tsp Sesame oil, toasted
- 2 tsp coconut aminos
- water (if needed)
Instructions
- Preparation: Peel and roughly chop the carrots. Peel and chop the ginger.
- Blend Ingredients: In a blender, combine the chopped carrots, ginger, honey, lime juice, and sea salt. Blend until smooth (this may take a few minutes).
- Add Oils and Vinegar: With the blender still running, slowly pour in the olive oil and apple cider vinegar. Then add the toasted sesame oil and coconut aminos.
- Taste and Adjust: Taste the dressing and adjust the seasoning if needed, adding more salt or lime juice according to your preference.
- Adjust Consistency: If the dressing is too thick, add water gradually until you reach your desired consistency.
- Serving Size: This recipe yields approximately 16 servings, each serving being about 2 tablespoons.
- Serve: Transfer the dressing to a jar or bottle. Store it in the refrigerator for up to one week. Shake well before using.
- Enjoy: Drizzle the dressing over your favorite salads and enjoy the burst of flavor!